NUTRITIONAL AND BIOLOGICAL VALUE ASSESSMENT OF FUNCTIONAL PRODUCTS DERIVED FROM CARROT RAW MATERIALS
DOI:
https://doi.org/10.55640/Keywords:
carrot, functional foods, canned products, confiture, organoleptic evaluation, biological value, β-carotene, ascorbic acid, pectin, mineral elements, correlation, Samarkand region.Abstract
This study evaluates the nutritional and biological value of functional products — canned goods and confiture — prepared from carrot raw materials under the agro-ecological conditions of the Samarkand region. Four variants were tested (control: carrot–lemon–sugar–water; carrot–lemon–quince; carrot–lemon–date; carrot–lemon–jujube–date) and compared based on organoleptic parameters (taste, aroma, consistency, appearance) using a 5-point scale. According to the results, the second variant (with quince) received the highest overall score, averaging 4.88 points and rated as “excellent”; the fourth variant with jujube and date scored 4.75 points, while the control variant scored 4.25 points. Correlation coefficients between organoleptic indicators ranged from r = 0.88 to 0.95, with the strongest associations identified between taste–aroma and aroma–appearance.
Nutritional analysis showed that β-carotene (7.8–9.6 mg/100 g), ascorbic acid (6.2–8.0 mg/100 g), pectin (1.05–1.25%), total sugars (12.1–13.2%), and energy value (45.2–51.0 kcal/100 g) increased by 10–15% due to the addition of fruit components. In terms of mineral content, the fourth variant (with jujube and date) demonstrated the highest ash content (1.28%), along with elevated levels of potassium, calcium, phosphorus, manganese, and zinc. These results support the recommendation of these products as high-value functional foods with enhanced biological activity.
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